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    Home » Recipes » Lunch & Dinner

    Jan 29, 2023 by Katie

    Ragout of Mushrooms

    Jump to Recipe Step-by-Step Photos Watch the Video

    This hearty ragout of mushrooms can be whipped up in under 30 minutes and bursts with earthy flavors. It is super versatile and goes well with a great variety of side dishes. Creamy and filled with savory tones from mushrooms, garlic, and other vegetable- it is real comfort food that will also please non-vegetarians.

    This is one of my favorite ragout recipes, so I hope you’ll give it a try and think up exciting ways to serve it.

    1 cast iron skillet filled with ragout of mushrooms and a wooden spoon.

    This mushroom ragout is layered with lovely balanced flavors of umami and creaminess from the sour cream that also provides a little tangy taste. I’d really recommend this recipe to newbie vegetarians.

    It is an incredibly satisfying dish that is super versatile; I’ve listed a whole crew of ideas on how to serve it.

    For more mushroom recipes check out Creamy Mushroom Soup.

    Jump to:
    • Ragout vs ragù
    • What is a ragout of mushrooms?
    • Ingredients & Substitution Notes
    • How to make a mushroom ragout
    • Top tip
    • Variations
    • Optional add-ins
    • Serving suggestions
    • Make ahead options
    • Storage
    • FAQ
    • More recipes to try
    • 📖 Recipe

    Ragout vs ragù

    Traditionally speaking, a ragout is a classic French dish; a stew that is usually served in the winter months. Typically, the stew is made with slow-cooked meat and vegetables in a lovely savory sauce.

    So, what is the difference between a ragù and a ragout? Sounds the same, right? A ragù is a type of Italian sauce that is usually meat-based, made with ground beef, pork, or a combination and usually served over pasta (think Bolognese sauce).

    So, while both sauces are similar sounding and wonderfully comforting, they originate in different countries and have slightly different ingredient sets.

    What is a ragout of mushrooms?

    A mushroom ragout is a vegetarian version of the traditional ragout, using meaty mushrooms as the main component of the sauce.

    It is really easy to make and notably versatile; I’ve listed a whole crew of ideas on how to serve it.

    Ingredients & Substitution Notes

    all ingredients needed to make ragout of mushrooms.
    • Onion: use either white or yellow onion in this dish.
    • Fresh Mushrooms: choose a variant with bite and texture, such as brown, oyster, shiitake mushrooms or wild mushrooms, or a mix. Steer clear of white button mushrooms, which are not as "meaty" and flavor limited.
    • Dried Mushrooms: such as dried shiitake or porcini mushrooms. You can leave these out and just use more fresh mushrooms for a more subtle taste or a more budget friendly version.
    • Celery: a little shallot or finely chopped leek can replace the celery in this recipe.
    • Thyme: I love the fragrance of thyme but go ahead and use rosemary if you prefer.
    • Paprika: this is essential for the taste of the sauce. You can also use smoked paprika for stronger smoky flavors.
    • Sour Cream: crème fraiche is a good alternative if you need one.
    • Corn Starch: Acts as a binder and creates a thicker sauce. Try arrowroot for another option.
    • Veggie Broth

    See recipe card for quantities.

    How to make a mushroom ragout

    dried mushrooms soaked in veggie broth.

    STEP 1: Soak the dried mushrooms in 1 ½ cups of veggie broth, allowing them to swell and for the flavors to infuse the broth.

    chopped stalk celery and onions in a pan.

    STEP 2: Heat the oil in a large skillet and cook the onions and celery over medium-high heat. Cook them gently until golden and translucent.

    mushrooms, minced garlic and salt added to the sauteed celery in a pan.

    STEP 3: Add the mushrooms and the garlic to the pan and season with salt. Fry the mushrooms on medium-low heat until all their liquid evaporates.

    soaked dried musgrooms, paprika powder and thyme added to the pan.

    STEP 4: Add in the thyme and paprika. Add in reconstituted mushrooms (including the broth they soaked in).

    sour cream and cornstarch dissolved in veggie broth.

    STEP 5: In a jug, dissolve the corn starch into ⅓ cup of veggie broth. Add in the sour cream and whisk until it has dissolved.

    corn starch mix added to th mushrooms mix in the pan.

    STEP 6: Add the sour cream mixture to the pan with the mushrooms and simmer until thickened (about 2 minutes)—season with salt and pepper.

    Top tip

    • Type of Mushrooms: use mushrooms with lots of texture such as portobello mushrooms, shiitake or oyster mushrooms.
    • Fry mushrooms until slightly brown for more flavor. This will give the appeal of roasted mushrooms and bring out the savory goodness of these vegetables.
    • Celery: Chop celery into very small pieces, or it won’t cook through. You want the celery to be soft as opposed to overly crunchy.
    • Don't burn the garlic: Take it easy when frying the garlic. You want to make sure not to burn the garlic, or the sauce will taste bitter.
    1 cast iron skillet filled with ragout of mushrooms and a wooden spoon next to it a linen napkin and 2 plates.

    Variations

    • Vegan/ dairy-free: skip the sour cream; add in a little coconut cream for a vegan version.
    • Skip dried mushrooms for a more budget-friendly version; replace with more fresh mushrooms (use 16 oz instead of 12).
    • Spicy: add some red pepper flakes or chili flakes
    • Tomato Paste: add 1 tablespoon of tomato paste more of a tomato flavored sauce

    Optional add-ins

    • Red Wine: Feel free to add a bit of red wine.
    • Parmesan (or rennet-free alternative): I love adding a small handful of grated parmesan shortly before serving.
    • Roasted nuts such as walnuts

    Serving suggestions

    This mushroom ragout can be served over a great variety of side dishes such as

    • Mashed Potatoes (Without Butter)
    • Roasted Frozen Green Beans
    • Baked Potatoes (Without Foil)
    • On pasta or gnocchi (simply choose your favorite pasta to pair it with; I love penne and pappardelle)
    • With some creamy polenta and a little Parmesan cheese
    • In between layers of lasagne
    • With crusty baguette slices
    • As a topping for crostini
    • Over a bowl of cheesy risotto
    • Inside a crepe (try our Almond Milk Crepes)
    • Over a bowl of steamed quinoa or brown rice
    mashed potatoes in a bowl topped with mushroom ragout.

    Make ahead options

    You can make this entire dish a day or two ahead of time, but it really tastes the best fresh.

    Pre-cut the vegetables in advance and store them in the fridge to save a bit of time later when cooking the final dish up.

    Storage

    • To store: place the sauce, once cooled, into an airtight container or a ziplock bag. This sauce needs to live in the fridge.
    • To reheat: place the sauce into a pan and heat it at a gentle simmer. Try not to overheat the sauce, or it may split.

    FAQ

    Can I make this vegan/ dairy-free?

    Yes, simply skip the sour cream. The rest is vegan anyways.

    More recipes to try

    • Mushroom Soup Without Cream
    • Sweet Potato Red Lentil and Coconut Curry Recipe
    • Coconut Milk Pasta Sauce (Vegan)

    📖 Recipe

    1 cast iron skillet filled with ragout of mushrooms and a wooden spoon.

    Ragout of Mushrooms

    Author: Katie
    As you can tell, this recipe is incredibly flexible. You could cook it once a week and serve it with a different side every time for months! This mushroom ragout recipe is creamy, silky indulgence meets a walk in the woodlands.  
    If you love this recipe as much as we do, click on the 5-stars below!
    5 from 12 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: French-Inspired
    Servings: 2
    Prevent your screen from going dark

    Ingredients

    • 1 cup dried wild mushrooms *optional, see notes
    • 1 ½ cups vegetable broth
    • 1 white onion *chopped
    • 1 celery stalk *finely chopped
    • 4 garlic cloves *minced
    • 12 oz chopped cremini mushrooms (~4 heaped cups (chopped) *chopped
    • ½ teaspoon salt
    • ½ teaspoon thyme
    • ½-1 teaspoon paprika powder
    • 1 heaped tablespoon sour cream
    • ⅓ cup veggie broth
    • 1 tablespoon corn starch
    • fresh parsley to serve

    Instructions

    • Soak dried mushrooms in veggie broth. Set aside.
      1 cup dried wild mushrooms, 1 ½ cups vegetable broth
    • Heat some olive oil in a large saucepan over medium heat.
    • Add onion and celery and saute until onion is golden brown and translucent.
      1 white onion, 1 celery stalk
    • Add the garlic and chopped mushrooms. Season with salt.
      4 garlic cloves, 12 oz chopped cremini mushrooms (~4 heaped cups (chopped), ½ teaspoon salt
    • Fry mushrooms on medium-low heat until all the water has evaporated (around 10 min). Season with thyme and paprika powder.
      ½ teaspoon thyme, ½-1 teaspoon paprika powder
    • Add the soaked mushrooms (including the soaking liquid).
    • In a jug, dissolve corn starch into ⅓ cup veggie broth. Then add the sour cream and whisk again until fully dissolved.
      1 heaped tablespoon sour cream, ⅓ cup veggie broth, 1 tablespoon corn starch
    • Add the mix to the mushrooms and let simmer for 3-5 more minutes for the sauce to thicken slightly.
    • Taste and season with salt and black pepper. Serve over mashed potatoes, pasta, rice or a baked potato.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Mushrooms: use mushrooms with lots of texture such as portobello mushrooms, shiitake or oyster mushrooms (or a mix).
    • Chop celery into very small pieces, or it won’t cook through. You want the celery to be soft as opposed to overly crunchy.
    • Garlic: Make sure not to burn the garlic or the sauce might become bitter.
    • Skip dried mushrooms for a more budget-friendly version. Simply replace them with more fresh mushrooms (use 16 oz (500g) instead of 12oz) and dissolve the corn starch in 1 cup veggie broth.
    • Vegan: skip the sour cream.
    • Sauce consistency: If you prefer a thinner sauce, add a splash of veggie broth, for a thicker sauce, add more cornstarch.

    Nutrition

    Serving: 1. | Calories: 149kcal | Carbohydrates: 33g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 599mg | Potassium: 1102mg | Fiber: 5g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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      Recipe Rating




    1. Mary says

      January 30, 2023 at 3:49 am

      5 stars
      I enjoyed your recipe with oyster mushrooms and leeks a little red wine and some parmesan cheese.

      Reply
      • Katie says

        January 31, 2023 at 5:42 pm

        Hi Mary, that sounds really delicious! Thanks for the feedback 🙂

        Reply

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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